Menu

Chef Davide Pezzuto is an unstoppable culinary force. Of artistic spirit, independent, nomadic, he creates dishes with a particular flair, with a touch of rough refinement, for the delight of the palate and eyes.

Before D.one opened, I lived a year in this territory to learn to understand it, to know it, to study traditions and products. Everything has been useful to me, especially the people: producers, farmers, fishermen, many have given me something.  Today my cuisine speaks of the sea and the hills of Teramo;
then there is my history made of suggestions, mergers, creations because it is in that space of research
that the new perfect dish can be born: the dream of every cook.

Davide Pezzuto

Unus

From the hill to the horizon | The Chef’s Welcome

Jerusalem artichokes, cardoncelli mushrooms, seaweed and charcoal

potato croquette, goat’s milk foam with pine essential oils

The land needs to be cultivated

Beef heart tomato, Sicilian avocado cream, cocoa soil, mushrooms,

salad heart watered with herb dip

Stranizza d'amuri

Rice starch rolls with seaweed, white prawns, sea urchins and sheep

ricotta cheese

Prawns and pumpkin

Seared local prawns on caramelised Mantovana pumpkin, seeds and

turnip greens

Message from the sea

Lime marinated cuttlefish in black ink, puffed black millet chips,

acidified red onion water gel

Sea gravel

Bread dumplings, langoustines, clams, herbs, seaweed, lime

Quataro Salentino

Chopped spaghetti in rockfish soup

Mandarin and green curry risotto

Risotto with mandarin juice and green curry

Grandma Lea’s Codfish

Cod and potato mousse, porcini mushrooms and black truffle

Not a “mazzarella”

Lamb sweetbreads, roasted endive, smoked cardamom jus

Local duck

Roast breast of Muscovy duck, crispy ravioli of leg cooked at low

temperature, wild herb cream, persimmon

Strong and kind | Pre dessert

30-month pecorino cheese mousse from Gran Sasso on saltine

crackers, chestnut honey emulsion and olive oil, mulled nuts

Deconstructed ‘frozen apple’ tart | Dessert

Frozen apple compote, vanilla cream, lemon shortcrust disc,

cinnamon gel, toasted almonds

Christmas Caggionetti | Small pastries

Sweet ravioli filled with chestnuts, chocolate, honey and rum

€ 150,00 ( 11 courses) 

€ 120,00 ( 9 courses)

€ 98,00 ( 7 courses)

€ 25,00 (1 course)

We will reopen on 28 March 2025,
but bookings are possible as of now.

Would you like to gift an experience
at the restaurant during the new season?
The online shop is always active!